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TEST KITCHEN APPROVED

Peanut Butter Spritz Fingers

Name: Peanut Butter Spritz Fingers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 4-1/2 dozen
Ingredients: 1/2 cup butter, softened; 1/2 cup creamy peanut butter; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 milk chocolate candy bars (4 ounces each), chopped; 1 cup finely chopped unsalted peanuts

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. + chilling Bake: 10 min./batch + standing

By Taste Of Home Editorial Team

Recipe by Irma Lowery

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

My family loves this peanut butter fingers recipe because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin

Test Kitchen Tips Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Unless otherwise specified,

Taste of Home

recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Need more peanut butter in your life? Try these creamy recipes.

TEST KITCHEN APPROVED

Peanut Butter Spritz Fingers

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Yield:about 4-1/2 dozen

Prep:25 min

Cook:10 min

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Ingredients

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 milk chocolate candy bars (4 ounces each), chopped
1 cup finely chopped unsalted peanuts

Text Ingredients

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Directions

1
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle.

2
Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces).
3
Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool.
4
In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.